I think I promised someone I would post this recipe after Easter. As you can see, I’m really on top of my to-do list!
We had a lovely Easter potluck at my aunt’s house and one of the things I took was this tart.
So easy and delicious…and pretty!
Just a few steps…blanching asparagus, then a quick ice bath:
Roll out and pre-bake some puff pastry:
Spread the cheese mixture all over the pastry:
Lay out the cooled asparagus:
And it is ready for the oven. Really, it’s that easy.
I originally pinned this recipe on Pinterest as part of my “Holidays: Easter” board. And I’m happy to have it in my repertoire for it’s simplicity and because I love asparagus and having a new way to use it.
This tart is perfect at room temperature, so great for summer when you want don’t want to be serving things hot.
Asparagus and Cheese Tart from FoodNetwork
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry (about 1/2 pound), thawed
- All-purpose flour, for dusting
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 tablespoons whole milk (or almond milk)
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, gruyere, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.